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Thread: dinner 2-9-2012

  1. #1
    sf Guest

    Default dinner 2-9-2012


    Wow, this was good! Of course, I didn't doggedly follow the recipe as
    written (who does?). I used thighs only, mixed white and sweet
    potatoes, added granulated/powdered garlic to the olive oil, salt &
    pepper for the vegetables and garlic & thyme to the chicken plus the
    seasonings called for. I cooked it the way called for. Oh, my
    goodness... I'm making this again! Didn't have high hopes for this,
    so no pictures folks.

    http://www.foodandwine.com/recipes/r...atoes-and-kale

    --
    Food is an important part of a balanced diet.

  2. #2
    JeanineAlyse Guest

    Default Re: dinner 2-9-2012

    On Feb 9, 9:13*pm, sf <s...@geemail.com> wrote:
    > Wow, this was good! *Of course, I didn't doggedly follow the recipe as
    > written (who does?). *I used thighs only, mixed white and sweet
    > potatoes, added granulated/powdered garlic to the olive oil, salt &
    > pepper for the vegetables and garlic & thyme to the chicken plus the
    > seasonings called for. *I cooked it the way called for. *Oh, my
    > goodness... I'm making this again! *Didn't have high hopes for this,
    > so no pictures folks.
    >
    > http://www.foodandwine.com/recipes/r...-with-potatoes...

    It sure sounds good to me. Copied and printed for making next week,
    thanks for the recommend!
    ....Picky

  3. #3
    Cheryl Guest

    Default Re: dinner 2-9-2012

    On 2/10/2012 12:13 AM, sf wrote:
    >
    > Wow, this was good! Of course, I didn't doggedly follow the recipe as
    > written (who does?). I used thighs only, mixed white and sweet
    > potatoes, added granulated/powdered garlic to the olive oil, salt&
    > pepper for the vegetables and garlic& thyme to the chicken plus the
    > seasonings called for. I cooked it the way called for. Oh, my
    > goodness... I'm making this again! Didn't have high hopes for this,
    > so no pictures folks.
    >
    > http://www.foodandwine.com/recipes/r...atoes-and-kale
    >

    I'm not a kale fan but that does sound good. Tonight for dinner I'd
    gone through the freezer and found some pork tenderloin medallions that
    I'd sliced and frozen raw and there was a little freezer burn so I had
    to use what I could of them. I cut off the freezer burn, dredged them
    in seasoned flour and seared in olive oil while I thought about what to
    do with them. I looked on the web for recipes and found one that would
    work for my partly cooked pork and I'm glad I used it. The recipe said
    to cook some scallions (I subbed finely chopped sweet onion because I
    was out of scallions) in the oil used to seer the pork, then add dry
    white wine, I used Chardonnay, and reduce. When reduced, add bread
    crumbs and Parmesan cheese. Spread the mixture over the seared pork and
    bake for about 12 minutes. Turned out amazing. I had some sauteed
    spinach cooked with onion and garlic in olive oil and chicken stock on
    the side. Nice meal.

    http://www.porktenderloinrecipes.org...ine-crust.html



  4. #4
    sf Guest

    Default Re: dinner 2-9-2012

    On Sat, 11 Feb 2012 21:43:46 -0500, Cheryl <[email protected]>
    wrote:

    > On 2/10/2012 12:13 AM, sf wrote:
    > >
    > > Wow, this was good! Of course, I didn't doggedly follow the recipe as
    > > written (who does?). I used thighs only, mixed white and sweet
    > > potatoes, added granulated/powdered garlic to the olive oil, salt&
    > > pepper for the vegetables and garlic& thyme to the chicken plus the
    > > seasonings called for. I cooked it the way called for. Oh, my
    > > goodness... I'm making this again! Didn't have high hopes for this,
    > > so no pictures folks.
    > >
    > > http://www.foodandwine.com/recipes/r...atoes-and-kale
    > >

    > I'm not a kale fan but that does sound good.


    Don't forget to make it half/half regular and sweet, I've decided that
    sweet potatoes make a huge difference with the kale.

    > Tonight for dinner I'd
    > gone through the freezer and found some pork tenderloin medallions that
    > I'd sliced and frozen raw and there was a little freezer burn so I had
    > to use what I could of them. I cut off the freezer burn, dredged them
    > in seasoned flour and seared in olive oil while I thought about what to
    > do with them. I looked on the web for recipes and found one that would
    > work for my partly cooked pork and I'm glad I used it. The recipe said
    > to cook some scallions (I subbed finely chopped sweet onion because I
    > was out of scallions) in the oil used to seer the pork, then add dry
    > white wine, I used Chardonnay, and reduce. When reduced, add bread
    > crumbs and Parmesan cheese. Spread the mixture over the seared pork and
    > bake for about 12 minutes. Turned out amazing. I had some sauteed
    > spinach cooked with onion and garlic in olive oil and chicken stock on
    > the side. Nice meal.
    >
    > http://www.porktenderloinrecipes.org...ine-crust.html
    >

    Mmm! That does look good! You know what they say about butter, well
    everything is better with Parmesan too.

    --
    Food is an important part of a balanced diet.

  5. #5
    Cheryl Guest

    Default Re: dinner 2-9-2012

    On 2/11/2012 11:31 PM, sf wrote:
    > On Sat, 11 Feb 2012 21:43:46 -0500, Cheryl<jlhshadow@hotmail.c[email protected]>
    > wrote:
    >
    >> On 2/10/2012 12:13 AM, sf wrote:
    >>>
    >>> Wow, this was good! Of course, I didn't doggedly follow the recipe as
    >>> written (who does?). I used thighs only, mixed white and sweet
    >>> potatoes, added granulated/powdered garlic to the olive oil, salt&
    >>> pepper for the vegetables and garlic& thyme to the chicken plus the
    >>> seasonings called for. I cooked it the way called for. Oh, my
    >>> goodness... I'm making this again! Didn't have high hopes for this,
    >>> so no pictures folks.
    >>>
    >>> http://www.foodandwine.com/recipes/r...atoes-and-kale
    >>>

    >> I'm not a kale fan but that does sound good.

    >
    > Don't forget to make it half/half regular and sweet, I've decided that
    > sweet potatoes make a huge difference with the kale.
    >
    >> Tonight for dinner I'd
    >> gone through the freezer and found some pork tenderloin medallions that
    >> I'd sliced and frozen raw and there was a little freezer burn so I had
    >> to use what I could of them. I cut off the freezer burn, dredged them
    >> in seasoned flour and seared in olive oil while I thought about what to
    >> do with them. I looked on the web for recipes and found one that would
    >> work for my partly cooked pork and I'm glad I used it. The recipe said
    >> to cook some scallions (I subbed finely chopped sweet onion because I
    >> was out of scallions) in the oil used to seer the pork, then add dry
    >> white wine, I used Chardonnay, and reduce. When reduced, add bread
    >> crumbs and Parmesan cheese. Spread the mixture over the seared pork and
    >> bake for about 12 minutes. Turned out amazing. I had some sauteed
    >> spinach cooked with onion and garlic in olive oil and chicken stock on
    >> the side. Nice meal.
    >>
    >> http://www.porktenderloinrecipes.org...ine-crust.html
    >>

    > Mmm! That does look good! You know what they say about butter, well
    > everything is better with Parmesan too.
    >


    I forgot to mention that I used chopped bacon in the spinach and part of
    the fat to saute was bacon fat.


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